This month’s Recipe ReDux theme is all about on-the-go, favorite travel snacks. There’s a touch of irony here for me… this summer has been so filled with travel (Naples, FL, Austin, TX, Alaska, Orlando & South Beach just in June and July alone and today I’m on my way to Michigan) that I didn’t have a chance to actually do this month’s ReDux post! So I asked intern Kelly to share her favorite on-the-go snack instead. I’ll confess that I’m more than slightly jealous that Kelly’s inspiration comes from her time spent as a student in Hawaii (where was that brilliant idea when I was looking at colleges years ago? Is it too late for me to go back to school?) I hope you enjoy Kelly’s recipe and be sure to check out all the travel faves from other Recipe ReDux members below. Thanks for ReDux’ing this month Kelly!
As a dietetics student at the University of Hawaii, I have been fortunate to be exposed to many of the tropical fruits of the islands such as mangos, apple banana and of course, sweet juicy pineapple that is still grown on the island of Oahu.
For this month’s Recipe Redux theme, I have the opportunity to feature my spin on Pineapple Macadamia Nut Mini Muffins as my favorite travel snack or mini meal. These muffins are the ultimate grab-and-go snacks for busy individuals who don’t have time to sit down for breakfast, like a college student. On the weekends, I enjoy hiking up various trails on Oahu and a snack is needed for energy but must also be small enough to fit in my backpack and these muffins are the perfect size and satisfaction.
Pineapple can be paired with most any item from meat to sweets. I enjoy it as a topping on pudding or yogurt, grilled rings for turkey burgers, a tropical salsa with cinnamon pita chips or macerated for a beverage base such as pineapple lemonade. The fruit’s juice can also add wonderful flavor to sauces and toppings. Pineapples are the perfect balance of sweet and tangy while adding moisture to this easy muffin recipe, making these muffins to die for. Enjoy and we look forward to your creative ideas using this delicious versatile fruit!
Pineapple Macadamia Nut Mini Muffins
12 mini muffins
- 1 cup diced pineapple
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup brown sugar
- 2 large eggs
- 3 tbsp canola oil
- 1 cup fat-free, vanilla yogurt
- 1 tsp vanilla extract
- ½ cup chopped macadamia nuts
- Powdered sugar, optional
Preheat oven to 375°F. Apply cooking spray to a 12-cup muffin pan.
Combine flours, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl. Add beaten eggs, oil, and vanilla extract and mix until batter is thick. Stir in diced pineapple and chopped macadamia nuts. Divide batter among muffin cups.
Bake for 12-15 minutes, until brown. Serve warm and sprinkle powdered sugar on top, if desired.